1Tbspchopped Calabrian chilismore to taste if you want it super hot
7cupslow-sodium chicken stock homemade or store-bought
3dried shiitake mushrooms
2bay leaves
A small bunch of thymetied together with butchers twine if you have it
2parmesan rindsoptional
6ozchopped escaroleor any leafy green you’d like (kale, spinach, etc.)
Cooked farroI cooked 1 ½ cups dry farro
Fresh dillfor serving
Sliced chivesfor serving
Freshly grated pecorino romanofor serving
Instructions
Preheat the oven to 325 F.
Season chicken thighs all over with salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook the second side for about 3 minutes more.
Remove chicken to a plate and carefully (it will be hot!) peel off skin and place on a lined sheet tray.
Transfer the chicken skins to the oven and cook until very crispy, about 40-45 minutes. Flip skins over halfway through the cooking process. Set aside to cool.
Meanwhile, add sliced onions, fennel, celery, and garlic to the pot with the chicken fat. Cook for about 5 minutes, until softened.
Add in tomato paste and Calabrian chilies and cook, stirring, until the tomato paste browns a bit, about 2-4 minutes.
Pour in broth and scrape up any brown bits from the bottom of the pan.
Return the chicken to the pot along with the dried mushrooms, bay leaves, thyme, and parmesan rinds.
Bring mixture to a boil and then reduce heat to low. Simmer on low for 40-45 minutes until chicken is cooked and shred-able (at least 185F).
Remove the bay, thyme, mushrooms, and parmesan rinds. Discard. Remove chicken from the soup and shred.
Add the shredded chicken back in along with the escarole.
Cook until the greens are just wilted, about 2 minutes. Season soup to taste with salt and pepper. Add in more Calabrian chilis at this pint if you want it spicier.
Serve soup over the cooked farro, topped with dill, sliced chives, grated pecorino, and some crushed pieces of crispy chicken skin.